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Great Crock Pot Recipe for Tender Pot Roast

Slow Cooker Pot Roast

Servings 8
Author Jacqueline


  • 6 lb chuck roast
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 cups beef stock
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon worcestershire
  • 5 potatoes cubed into 1
  • 4 large carrots cut into 1
  • 3 small bottles of mushrooms
  • 1 envelope onion soup mix
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 cup red wine
  • 1 packet brown gravy mix


  • Pat the chuck roast dry and season on both sides with salt, pepper, and garlic powder.
  • In the insert of a multicooker or in a large skillet over medium high heat, brown the chuck roast on both sides, approximately 4 minutes per side. Set aside.
  • Pour the beef stock into a 2 cup measuring cup. Add the vinegar and the Worcestershire sauce and stir together.
  • Add the potatoes, carrots and mushrooms in the bottom of the slow cooker insert. Top with 1 sprig each of rosemary and thyme, and sprinkle half of onion soup packet over top. Place with browned chuck roast. 
  • Pour the beef stock mixture and wine over top of the chuck roast and vegetables. Top with remaining herb sprigs and soup mix. 
  • Cover and cook on LOW for 8-10 hours. 
  • Remove pot roast and vegetables to serving platter or cutting board. Cover with foil to keep warm. 
  • Pour juices into saucepan and whisk in brown gravy packet. Simmer until thickened. If you are using a multi cooker, you can do this in the slow cooker pot/insert on the "Sauté" setting.
  • Serve hot.